Help me brainstorm a way to ask out a girl. But wait! There are complications. [more inside]
posted by anonymous on Dec 10, 2009 - 25 answers

Where in San Francisco can I get an awesome tray of fruit-shaped marzipan? [more inside]
posted by roll truck roll on Dec 7, 2009 - 8 answers

Where to buy fresh baked (artisan?) bread in the Menlo Park, CA area? [more inside]
posted by pbh on Sep 23, 2009 - 10 answers

Where do you donate day old coffee shop pastries? [more inside]
posted by Groovytimes on Jun 24, 2009 - 16 answers

I bake breads at home using an artisanal style (sourdough, handcrafting, small batches) and would like to eventually start a business. How can I get access to a decent space to bake these breads so I can sell them? [more inside]
posted by Piscean on May 26, 2009 - 9 answers

How would I go about developing a recipe for artisanal bread as well as a menu for a Bakery (ie many types of bread)? I lack a "culinary school" education (I do have a college degree and currently work in a different field). I have researched many many books on the subject of hearth baking.....however i would like to develop a style with a professional. Is there a bakery consultant I can hire to work with me??
posted by Nellebee on Apr 26, 2009 - 4 answers

Where can I find awesome cupcakes in D/FW, D.C., and Boston? [more inside]
posted by mrhaydel on Sep 29, 2008 - 29 answers

What has been your experience working as a baker, sous-chef, pastry chef, or on prep staff in a bakery or restaurant? What was the job like? The hours? What skills did you need to know before being hired, and what was OK for you to learn on the job? Did you have any significant professional training before beginning, or was it all self-taught? I have discovered a love of baking and cooking, and am considering going into the field for a couple of years. Is this feasible to do so without culinary school? [more inside]
posted by schroedinger on May 28, 2008 - 12 answers

What is the best bakery in Charleston? [more inside]
posted by fabesfaves on Oct 22, 2007 - 5 answers

I'm looking for a place in Seattle or nearby that makes wacky and creative custom cakes similar to those featured on the Food TV program "Ace of Cakes". [more inside]
posted by matildaben on Aug 6, 2007 - 4 answers

How do I negotiate (tomorrow!) a decent salary for working part-time as a creative services manager for a successful bakery where the company wants to leverage the coolness factor of the environment and I want to leverage my years of varied experience? [more inside]
posted by FlyByDay on May 30, 2007 - 12 answers

Can you get great sufganiyot in Nassau County? [more inside]
posted by Andrhia on Dec 13, 2006 - 5 answers

I need a birthday cake for Friday (Sat morning at the latest). Doesn't have to be anything exciting, just something that can feed about 20 people, and says 'Happy Birthday' on it. I live in London - where on earth would I go to get such a thing? I guess I could try large supermarkets, but there aren't many in central London, and it would be nice to get something 'handmade', by a decent bakery. All suggestions gratefully recieved!
posted by ascullion on Oct 18, 2006 - 10 answers

What are your favorite bakeries with beautiful cakes that display samples online? [more inside]
posted by gokart4xmas on Oct 13, 2006 - 22 answers

I'd like to have cupcakes delivered to someone in New York City, I'm in Chicago. [more inside]
posted by Sreiny on Sep 18, 2006 - 5 answers

PastryFilter: Anyone know where the cream horn originated? [more inside]
posted by Pocahontas on Aug 6, 2006 - 6 answers

A group of friends and I are flying down to Atlanta this coming weekend to celebrate and support a friend going through a divorce. We would love to get her a penis cake...know any bakeries in the area that do that type of baking?
posted by psususe on Feb 19, 2006 - 7 answers

Artisnal Bread. So I've been working on making some of that great artisnal bread that has become so popular in recent years, but I'm having a problem. It seems that all of my bread is much denser than my favorite bakery bread, no matter what kind of bread I'm making. Everything else is great, what am I doing wrong? [more inside]
posted by spaghetti on Nov 26, 2004 - 20 answers